Preparation Time: 15 minutes
Cooking Time: 20 minutes
1 cup wheat flour
¼ cup millet flour( bajri flour)
¼ cup cornmeal (makai ka atta)
¼ cup amaranth flour (rajgira flour)
1 cup chopped fenugreek leaves
1 cup curd
2 tablespoon green chillies paste
1 tablespoon garlic paste
½ teaspoon ginger paste
½ teaspoon roasted cumin powder
Take a bowl. Add all the flours, green chillies paste, ginger-garlic paste, cumin powder, salt and mix it well. Add fenugreek leaves, curd, 2 tablespoon oil and mix it well. Add water as per the need and knead dough. Let it rest for 10-15 minutes
Make small balls, dip in flour and roll the parathas of about 4 to 5 inch diameter.
Take a tawa/griddle and cook parathas on both the sides smearing it with oil.
Serve it with curd, raita or pickle.